Serves: 4 - 6
INGREDIENTS
1 ripe pineapple
1 honeydew melon
150g granulated sugar
4 tablespoons water
4 pieces preserved stem ginger in syrup, sliced
2 tablespoons ginger syrup
zest and juice of 1 lemon
mint leaves to garnish
Greek-style yoghurt to serve
METHOD
Peel the pineapple, cut it into quarters, remove the core and slice.
Peel, seed and slice the melon. Place in a serving bowl.
Combine the sugar and water in a small saucepan. Heat gently, stirring until the sugar has dissolved. Bring to the boil and simmer for 1-2 minutes.
Remove from the heat and add the ginger, the ginger syrup, and the zest and juice of the lemon. Pour over the prepared fruits and toss gently. Refrigerate until ready to serve.
About half an hour before serving, finely slice the mint leaves and toss through the fruits. Serve at room temperature with thick, Greek-style yoghurt. Serves 4-6
Stem ginger in syrup can be easily found in jars in Asian supermarkets.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!